Deulkkae Kalguksu

• Rest_dough dough for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 2 cups flour
• 1 tablespoon potato starch
• 2 teaspoons salt
• 1 tablespoon cooking oil
• 2 cups water
• 1 cup perilla seeds
• 4 cups anchovy-kelp stock
• 1 zucchini
• 1/2 carrot
• 2 green onions
• 2 cloves garlic
• 1 teaspoon sesame oil

1. 1Combine flour, potato starch, 1 teaspoon salt, cooking oil, and 1 cup water in a large metal bowl.
2. 2Mix with a spatula, then knead by hand until a smooth, pliable dough forms.
3. 3Transfer dough to a cutting board and roll out very thinly into a large, rectangular sheet.
4. 4Dust dough with flour, then fold several times into a long, layered strip.
5. 5Using a large knife, precisely cut the folded dough into thin, uniform noodle strips.
6. 6Separate the cut noodles by hand and gently toss with flour to prevent sticking.
7. 7Add 1 cup perilla seeds and 1 cup water to a blender and blend until smooth.
8. 8Heat anchovy-kelp stock in a pot until boiling.
9. 9Add blended perilla mixture, sliced zucchini, julienned carrots, and sliced green onions to the boiling stock.
10. 10Add remaining 1 teaspoon salt, minced garlic, and the prepared noodles to the soup.
11. 11Cook until noodles are tender and vegetables are soft.
12. 12Drizzle with sesame oil before serving.

These instructions are our analysis of the original video. Watch on YouTube →